Shelby

I'm so glad you're having such great success! I want your tiramisu pancakes!

Ive tried so hard to get these. Anyone have a source for them? I LOVE this canned chicken. I buy it by the case. It's awesome in chicken noodle soup. http://www.lehmans.com/store/Kitchen___Pantry___Canned_Meat___Canned_Chicken_Meat___291201#12291201291201

WOW! That was some serious food and I loved every minute of your write-up. Thank you for taking time to show us!

Oh cool! I just downloaded the first book to my Kindle.

Thanks you two! What a great sunset.

Those would be dried grapes. Oh good, because I hate raisins.

Very cool. Out shines the volcano I made using baking soda and vinegar by far

I am glad you're back in the swing of things I'd love to hear the additions to your menu.

Thrilled that you're going to go longer! Those zebra mussels are so terrible here in Kansas. Our lakes are suffering greatly due to those little suckers. I love your latest drink glasses.

I bet they will be done shedding early. Here in Kansas, the wheat harvest is 3-4 weeks early, too. Very strange and warm winter most everywhere.

My step-dad made these for us a long time ago. He's pure Cajun. They were to DIE for. I'd love to make them...not sure how to source the pork rind, though. Yours are beautiful and make me want a beer to go with.

AMEN! I love American cheese on a burger. Seriously, I won't eat one without it--unless I'm in a restaurant which rarely occurs.

I need to get some of that shape pasta. I forget about it and it's great in soup. *cough cough* I might be coming down with something, too......*hint hint*

David, I always look forward to reading this every year. You are a superb writer. You make me feel as if I'm sitting beside you the whole time. Thank you, as always, for doing this!

Fair to say the point is to make totally clear ice - it's the holy grail of ice it seems. Crystal Clear Ice Blocks The Ice Topic DIY Ice Ball Maker Ah, Ok. Cool (pun intended lol)

Ok, I'm soooo enjoying this. How cool to be able to just cook what and when ever you want to. I'm going to ask a reaaaaallllly dumb question, so please, don't hold it against me if the answer is glaringly obvious: I love the clear, round ice cubes. I really do. But, is the point just to make totally clear, round cubes or is there another reason I'm not seeing?

You guys are my kind of people.

Yay!!!! A double team

Thank you, Franci!!

Wow! Over 2 hours for lunch! Do some students eat at school, or does everyone go home?

Thanks for the videos, Franci! I love the second one and I'm going to save it. I want to try my hand at making my own. That woman is FAST! I agree with Kim and Melissa. Your city looks so lovely and glamourous.

Franci, your pasta is truly beautiful. I buy orecchiette from the grocery store. I find it to be a bit "stiff" or hard even after cooking for the right amount of time. Yours look exactly how they should. How do you form the "ears"?

That looks like a tick that's full of blood off of my dog--except it's green blood.... *faint*

Great looking food, everyone! Roasted asparagus pizza (asparagus overload here....asparagus has been going on everything) Chicken enchiladas Stuffed strawberries I was trying to be like DCarch and failed....but they sure tasted good.

I'll never forget the first time I was introduced to ceviche. I was in 3rd or 4th grade and living in a tiny town up in the Rocky Mountains of Colorado. My friend's mom--I'll call her Mrs. F--made a huge bowl of it. I couldn't tell you what kinds of fish she used, all I can tell you is I was wowed by the flavors. Spicy, cool, crunchy, salty. It was very exotic and fresh to me. To my friend it was like "Aw, mom, ceviche again???" I thought it was so cool that the fish "cooked" in the lime juice. I still think it's cool. Mrs. F also introduced me to prosciutto wrapped melon...but that's a story for another time. Freshly caught walleye and white bass filets: Marinating in fresh lime juice (don't use the bottled kind, it just doesn't taste right): After marinating for a little over 4 hours: You can tell the meat is whiter and looks "cooked". I've seen recipes that range from leaving the fish in lime juice for 20 minutes to over night. I don't like leaving it over night...it's too limey and cooked for my taste. The rest of the ingredients: The ultimate best time for me to make ceviche is when the tomatoes are ready in my garden. What a difference a Kansas, garden fresh tomato makes! Sometimes in the winter I'll crack open a jar of my canned tomatoes, but since all my tomatoes burned up last summer, my 3 jars are precious commodities. So, I made do with a yucky store bought tomato and some Hell On The Red salsa (the best store brand, imo) Anyway, along with that we have celery, jalapeno, green onion,(I like to use red onion the best, but I was out)black olives, green olives and fresh cilantro from my garden that survived over the winter. OH and not pictured, a few squirts of Sriracha hot sauce because the jalapenos were not spicy at all, unfortunately. Salt and pepper to taste. Add some tortilla chips, and you're good to go!